Gingercake
Recipe: #14258
September 12, 2014
"Old family favourite for morning/afternoon tea/snack with a smear of butter. Fills the kitchen with a beautiful aroma when cooking. Also we freeze slices in an air tight container for the DH to take to work."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (71.1 g)
- Calories 248.1
- Total Fat - 10.5 g
- Saturated Fat - 6.5 g
- Cholesterol - 26.9 mg
- Sodium - 275 mg
- Total Carbohydrate - 38.3 g
- Dietary Fiber - 1.1 g
- Sugars - 24 g
- Protein - 2.3 g
- Calcium - 9.2 mg
- Iron - 0.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 170 degree Celsius.
Step 2
Grease and line a loaf tin.
Step 3
Melt butter, water and honey together in a small pot or in microwave.
Step 4
Sift flours, bicarbonate of soda, gound ginger, nutmeg, salt and mix in brown sugar well.
Step 5
Mix melted ingredients with dry ingredients either with a mixer, food processor, stab blender or the old fashioned spoon or whisk (it is a thick mixture).
Step 6
Pour into prepared tin.
Step 7
Bung in the oven and cook for 45 minutes (test with skewer and if dry o'kay) if not could require up to another 15 minutes.
Step 8
Don't ask me why but it always takes somewhere between 45 to 60 minutes to cook and never the same twice and I've been cooking it for over 30 years
Tips
No special items needed.
2 Reviews
You'll Also Love
